Vegetable Ragout with Herb Sauce

100 g onions
20 g butter
150 g carrots
150 g root celery
150 g fennel
150 g white cabbage
150 g leek
150 g mushrooms
150 ml vegetable stock
100 ml heavy cream
1 pinch whole wheaten flour
4 tbsp. herbs
2 tbsp. Black Currant Vinegar

100 g onions cut in to cubes and stew in 20 g butter
150 g carrots
150 g root celery
150 g fennel
150 g white cabbage
150 g leek and
150 g mushrooms add one after the other.
pour on 150 ml vegetable stock and let the vegetables stew in a until "al dente". Stir in 100 ml heavy cream and
1 pinch whole wheaten flour and let it simmer for about 5 min. Add 4 tbsp. herbs chopped, and finish with 2 tbsp. Black Currant Vinegar